| Violation Date |
Code |
Description |
| 2018-10-31 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice cream on ice cream scoop stored in dry dipper well. |
| 2018-10-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.obsevred employee preparing food in pizza station while wearing unapproved rings |
| 2018-10-31 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved apples stored outside of sneeze guard cover.cdi -apples rearranged to be under sneeze guard. |
| 2018-10-31 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved dead mouse on sticky pad (in cabinet beneath soda fountain) that was placed by exterminator. |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced tomatoes and leafy greens stored in overfilled containers on buffet > 45f. cdi- dont overfill pans. excess food product removed. |
| 2018-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sweet potato tots hot held on buffet home cooking station < 135f.obsreved chicken tenders hot held on grill at grill station < 135f.observed cooked broccoli, cauliflower, and br |
| 2018-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris on slicer blade housing. cdi by wash, rinse, sanitize. |
| 2018-03-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is inc |
| 2018-03-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p packets of cleaner stored in drawer at grill station with cloth napkins and utensils, packaged nets. cdi- pic removed immediately. |
| 2018-03-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. four pans of rice being cooled in walk in cooler. pans not cooling at approved rat |
| 2018-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies observed in pass area at bistro and dry storage. continue treatment for pest management. repeat |
| 2018-03-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. personal items and keys stored in drawer at grill station. cdi- pic removed. (0pts) |
| 2017-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey sausage links and pork sausage links stored inside the hot holding cabinet at the breakfast station below 135f (see temperature observations chart). cdi- by voluntary di |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items stored for service on the salad bar above 45f, including cous cous salad, grilled tofu, mixed salad greens and bean salad at 48-60f. cdi by removal to cool down, rechecked |
| 2017-09-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pulled pork and corn chowder labeled 9/11 in the bistro reach in cooler. employee stated that |
| 2017-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few squeeze bottles of oils left unlabeled. observed pans of seasonings left unlabeled in the bistro area. |
| 2017-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies inside the facility. advised to clean any possible harborage areas and contact contracted pest control for treatment. advised to ensure all food prod |
| 2017-09-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed uncovered sheet pans, pans of food (pimento cheese and cole slaw) left to cool inside the walk in freezer. walk in freezer was observed to be thawing and water drop |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. pic is to call in a service order for the walk in freezer. walk in freezer appeared to be thawing while onsite. all food products were still observed to be in a frozen state, but water was pooling on the floor f |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the milk dispenser reach in portion gaskets, a dried spill inside the reach in cooler at the gluten free area. observed a strong smell o |
| 2017-09-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed splatter on the walls near several handsinks, i |
| 2017-05-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed splatter on the wall next to the grill station f |
| 2017-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed detailed cleaning needed inside hot holding cabinets, non food contact components of stand up mixer and deli slicer, equipment handles, insides of d |
| 2017-05-11 |
45 |
4-501.11 maintain equipment in good repair. repair the broken handle on the back 2 door rolling hot holding unit. |
| 2017-05-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies in both dish washing areas. |
| 2017-05-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor sticker residue left on one stack of cleaned plastic food containers stored as clean. cdi by removing to be re-washed. |
| 2017-05-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one small pack of frozen re-wrapped raw hamburger patties stored on top of an opened box of veggie burgers. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observ |
| 2017-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on eating utensils, vegetable dicer, slicer, chopper and food debris on the deli slicer at the pizza station. cdi by removal/breaking down |
| 2017-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p maintain all hot products at or above 135f. observed one quiche in the hot holding cabinet at 132f max. all other products were above 135f. cdi by voluntary disposal. |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced turkey at 48-51f, sliced ham at 56f and shredded lettuce 50-52f on the salad prep unit in the pizza station. observed lettuce overstacked at the bistro prep cooler at 53f |
| 2017-03-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on products stored on the bistro prep line. according to the pic of this unit, the dates are marked on plastic wrap |
| 2017-03-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory available for the mardi gras ribeye special that can be offered undercooked. cdi- me |
| 2017-03-01 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean the walk in cooler floors, base of the walls in the |
| 2017-03-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed plastic cups in dining area stacked while wet. |
| 2017-03-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed a torn gasket on the french fry freezer at the grill station. repair the pizza station sandwich cooler drawers to maintain less than 45f (cdi-repaired while onsite). |
| 2017-03-01 |
47 |
4-602.13 nonfood contact surfaces - c clean inside the hot holding cabinets, shelving, under the deli slicer, prep table, etc. clean the underside of the standup mixer. clean the grease build up at the vulcan in the grill station. |
| 2017-03-01 |
31 |
3-501.15 cooling methods - pf observed a deep plastic container of sliced tomatoes decrease only 2 degrees f in one hour. cdi- vented and moved to another unit. |
| 2016-11-09 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed an employee on the bistro (board) dining side touch ready to eat lettuce with bare hands to determine if th |
| 2016-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris left on the vegetable slicer and knives stored as cleaned in the salad bar station. cdi by removal/breaking down to be re-washed. |
| 2016-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans stacked while wet on the air drying shelving near the board/bistro side wait station. |
| 2016-11-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry w |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried spills in under cabinets under drink dispensers. observed build up in between juice dispenser nozzles and soda nozzles. observed sticky build |
| 2016-11-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair the taped wall coving near the walk in produce cooler. 6-501.12 floors, walls, c |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the pizza prep cooler. |
| 2016-07-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. replace the blown out lights inside the main walk in cooler (work order has been placed |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up around the main line station hot holding equipment door handles, non food contact surface behind the soda nozzles on the dispensers and mil |
| 2016-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies near the back area of the dishmachine room and in the pantry area. facility advised to seek treatment options by the contracted pest control company |
| 2016-07-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles and spice shakers unlabeled in the pizza station. |
| 2016-07-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one pan of cooked rice stored in the salad bar cold holding drawer labeled with a 7/6 cook da |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal pans and a few utensils stored as clean with food debris. observed build up on one soy milk dispenser nozzle. cdi by removing to be re-washed |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products stored above 45f (see temperature observations chart), including but not limited to: blue cheese dressing, pizza sauce, tofu, chicken and pasta. explained that if these |
| 2016-04-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels stocked at the handsink at one station. the station was closed for the day and no food prep was observed. cdi- provided prior to the start |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal pans and bowls with food debris stored as clean. cdi by removing to be re-washed and sanitized. observed vegetable debris on the veggie |
| 2016-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mixed vegetables stored in a hot holding cabinet at 128f and alfredo sauce left on a stove that was turned off at 129f. cdi by reheating to above 165f. |
| 2016-04-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice cooling while tightly covered in plastic and stacked closely 2 pans h |
| 2016-04-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice cooling for 5 hrs still as high as 85f. cdi by disposal. |
| 2016-04-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a minor presence of fruit flies near the can wash area. pic showed documentation of a requested additional treatment was well as recent treatments. |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed 3-4 torn gaskets. facility has repaired previous gaskets. |
| 2016-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic food containers stacked while wet. |
| 2016-04-20 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf replace the milk dispenser cooler air thermometer, observed reading 50f while product measured below 45f and standing water inside the thermometer. cdi by replacing while onsite. |
| 2016-01-26 |
45 |
error |
| 2016-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one bucket at 0ppm. cdi by re-filling at 200ppm. |
| 2016-01-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spice shakers and squeeze bottles not labeled. repeat |
| 2016-01-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a pan of sliced ham stored with a prep date of 1/16 (11 day hold time). repeat |
| 2015-10-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up on the walk in freezer floor. clean the |
| 2015-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside the hot holding cabinets in the grill station. clean the build up on the walk in produce cooler shelving. |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the 2 door gluten free bread cooler. |
| 2015-10-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers, such as squeeze bottles of oils, sauces and pans of mixed spices without any lables. |
| 2015-10-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle with a blue liquid. cdi by removing to be labeled. |
| 2015-10-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed products such as collard greens, jambalaya and chicken with vegetables stored with a labeled |
| 2015-07-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed mold on sliced cheese stored in the prep cooler of the bistro side. cdi by voluntary disposal. |
| 2015-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor debris left on a hobart veggie chopper. cdi by breaking down to wash, rinse and sanitize. |
| 2015-07-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies in the southern kitchen and near the self service soft serve ice cream dispensers. |
| 2015-07-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed bowls of cinnamon and sugar, brown sugar and craisins left out for self service away from the sneeze shield. cdi by placing under the sneeze shield. advised t |
| 2015-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the inside and outside of the 2 door reach in cooler in the grill station. |
| 2015-07-24 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed a blown out light fixture in the walk in freezer. observed a blown out light i |
| 2014-12-05 |
54 |
error |
| 2014-12-05 |
53 |
6-501.12 cleaning, frequency and restrictions - ccleaning needed on walk in cooler floors. floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.floor coating pitting on floor in front of kitchen |
| 2014-12-05 |
45 |
4-501.11 maintain equipment in good repair.repair the broken door on the prep cooler in the salad station. check the low water pressure at the dishmachine handsink. repair/replace torn gaskets (on order). replace/repair rusty shelving inside beverage cool |
| 2014-12-05 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved breakfast condiments (brown sugar, sugar and cinnamon and raisins) in bowls stored unprotected for customer self service. cdi by discarding and education to st |
| 2014-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved unthawed pasta noodles marked with only the original prep date. advised to mark all tcs that are to be frozen with the original prep |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris left on metal pans stored as clean on air drying shelving. observed food debris left on main kitchen slicer. cdi by removing to be re-washe |
| 2014-07-31 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly air dry all metal pans. observed metal pans stacked while wet. |
| 2014-07-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfnew menu mistakenly stars all proteins to indicate they may be served raw or undercooked. according to the pic this was done in error and |
| 2014-07-31 |
36 |
6-501.111 controlling pests - pfobserved a presence of fruit flies in the dish machine room and behind the board dining room cook line. vr- verification of violation correction is required within 10 days. |
| 2014-07-31 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - cproperly dispose of samples left by vendors beyond the expiration date. observed a single bagel stored with mold. cdi- corrected during the inspection by voluntarily discar |
| 2014-07-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the missing hot water faucet handle on the wait station dump sink. |
| 2014-07-31 |
53 |
6-501.12 cleaning, frequency and restrictions - cgeneral detailed cleaning of the floor needed. clean behind the executive dining cook line. |
| 2014-07-31 |
54 |
6-303.11 intensity-lighting - creplace walk in unit lights. |
| 2014-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain the equipment clean. observed cleaning needed on shelving, speed racks, the side of the 2 door glass reach in cooler in the gluten free station. obse |
| 2014-02-28 |
54 |
6-303.11 intensity-lighting - creplace the blown out lights in the following areas: walk in freezer, walk in cooks cooler and dairy walk in freezer.facility is to provide requested information on the ice cream mixture, pest control treatment and the consu |
| 2014-02-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the loose faucet and missing faucet handle at the coffee sink. repair/remove the coffee station cooler with the missing door. |
| 2014-02-28 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly air dry all utensils. observed metal pans stacked while wet and other metal pans with towel debris as if towel dried. |
| 2014-02-28 |
37 |
3-306.11 food display-preventing contamination by consumers - pobserved tongs used for consumers to handle the self service bread missing. cdi- tongs provided. |
| 2014-02-28 |
36 |
•6-501.111 controlling pests - pfproperly control pests. observed a presence of fruit flies in the dining area. vr- facility is to provide documentation of treatment within 10 days. next scheduled treatment is 3/3/14. |
| 2014-02-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfa consumer advisory is required for the undercooked/cooked to order steaks served on the board dining side. menus were recently re-printe |
| 2014-02-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all required foods according to the 41f/7day or 45f/4day policy. observed tcs foods stored longer than 24hrs not date labeled, |
| 2013-12-12 |
17 |
3-403.11 reheating for hot holdingproperly reheat all foods that have been cooked, cooled and reheated for hot holding so that all parts of the food reaches at least 165f for 15 seconds. observed chili with ground beef that had been previously cooked rehe |
| 2013-12-12 |
37 |
3-305.11 food storage-preventing contamination from the premisesprotect all food while in storage. observed shrimp, pasta and cooked chicken left uncovered and unprotected inside the walk in freezer. |
| 2013-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinglettuce is a potentially hazardous/tcs product. maintain this product at 45f and below (41f after 1/1/19). observed lettuce at 50-55f on the |
| 2013-12-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain equipment clean. observed build up on the following: walk in cooler fan covers and shelving. |
| 2013-12-12 |
38 |
2-303.11 prohibition-jewelryjewelry other than a plain wedding band is prohibited. observed 2 food employees wearing watches. |
| 2013-07-16 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors at a frequency to prevent accumulation of dirt and debris. observed slight build up on the floor of the walk in freezer. |
| 2013-07-16 |
45 |
4-501.11 good repair and proper adjustment-equipmentensure all equipment is in good repair. observed torn gaskets on several reach in units in the grill section and a torn gasket on the walk in freezer. |
| 2013-07-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed metal pans, metal bowls and plastic containers stacked while wet. |
| 2013-07-16 |
36 |
6-501.111 controlling peststhe premises should be maintained free of insects. observed fruit flies near the soda dispensers and handsinks. facility is to call the contracted pest control company for treatment and ensure that any possible harborage areas a |
| 2013-07-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on the vegetable chopper, several knives, metal serving spoon, and metal pans st |
| 2013-03-19 |
45 |
equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. observed torn gasket on hot box used to hold rice at the stir fry station. |
| 2013-03-19 |
20 |
maintain cold food at 41f or less for 7 day date marking. observed risotto at 50-54f in top of the prep cooler at the sit down dining area adjacent to cafeteria. risotto put in the refrigerator. ensure food is cold before placing in the top of the prep |
| 2013-03-19 |
19 |
maintain hot foods at least 135f. observed tomato soup at 115f in warming cabinet at sandwich grill station. soup was reheated to 165f during inspection. |
| 2013-03-19 |
6 |
hand washing must occur when switching between working with raw food and working with ready-to-eat food and before donning gloves for working with food. observed employee handle raw chicken and remove the glove which touched the chicken. hand washing sh |
| 2012-12-06 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans(2) separating the food |
| 2012-12-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some debris under prep cooler drawers once drawers are pulled out or pans are removed. |
| 2012-12-06 |
37 |
consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. observed no signs to take clean a clean plate each visit because areas are not monitored all the time. pic will re |
| 2012-12-06 |
6 |
employees must wash their hands before donning gloves for working with food. observed employee enter salad area and begin working without washing their hands before putting on gloves. instruction provided. |